• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

epicuricloud (Tina Verrelli) logo

  • Home
  • About
    • About Me
    • Cooking Contest Experiences
  • Tina’s Recipes
  • QVC Demo Recipes
    • QVC Demo Recipes: by Recipe Category
    • QVC Demo Recipes: by Show Date
  • Tasty Travels
  • Subscribe
  • Contact
    • Privacy Policy
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Cheese Stuffed Pretzel Rolls

November 1, 2017 by Christina Verrelli Leave a Comment
Modified December 11, 2018 at 10:52 am

AKA: “Volcano Rolls”…The cheese will erupt, like molten lava, from some of the rolls while baking and form a delicious cheesy crust – Oh my! yes!  Imagine dunking in some soup, chili or spicy mustard!  We could not eat them fast enough hot out of the oven! ( :

Photo Directions for How to Stuff Cheese in Dough:

Shred the cheese and press into tablespoon sized “balls”

Flatten the dough portion slightly

Place a cheese “ball” in the center

Pull dough up around the cheese

Gather edges and pinch to seal

Place pinched side down on baking sheet

Print Recipe
Cheese Stuffed Pretzel Rolls
AKA: "Volcano Rolls"...The cheese will erupt, like molten lava, from some of the rolls while baking and form a delicious cheesy crust - Oh my! yes!  Imagine dunking in some soup, chili or spicy mustard!  We could not eat them fast enough hot out of the oven! ( :
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
16 rolls
Ingredients
Rolls
  • 1 1/3 cups warm water (about 105-110 degrees F.)
  • 1 packet active dry yeast (about 2 1/4 teaspoons)
  • 2 tablespoons warm milk
  • 2 tablespoons light brown sugar
  • 2 tablespoons oil (plus more to oil bowl/baking pans)
  • 4 cups bread flour (plus additional as needed)
  • 1 teaspoon salt
  • 8 ounces gouda, smoked gouda or cheddar cheese (not pre-shredded)
  • 1/4 cup pretzel salt or coarse koshar salt (optional, with the cheese it's not really essential)
Boiling Liquid
  • 2 1/2 quarts water (in 6-quart pot)
  • 1 tablespoon salt
  • 1/2 cup baking soda
Servings
16 rolls
Ingredients
Rolls
  • 1 1/3 cups warm water (about 105-110 degrees F.)
  • 1 packet active dry yeast (about 2 1/4 teaspoons)
  • 2 tablespoons warm milk
  • 2 tablespoons light brown sugar
  • 2 tablespoons oil (plus more to oil bowl/baking pans)
  • 4 cups bread flour (plus additional as needed)
  • 1 teaspoon salt
  • 8 ounces gouda, smoked gouda or cheddar cheese (not pre-shredded)
  • 1/4 cup pretzel salt or coarse koshar salt (optional, with the cheese it's not really essential)
Boiling Liquid
  • 2 1/2 quarts water (in 6-quart pot)
  • 1 tablespoon salt
  • 1/2 cup baking soda
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Start Rolls
  1. Allow yeast in mixture to “bloom” for 5 minutes.  You will see some bubbles push through the surface of the mixture if the yeast is active. In stand mixer bowl, add warm water, yeast, milk, sugar, oil and 1 cup of the flour. Stir with flat or flex edge beater just until combined.  
  2. Add pour shield (if using) and turn stand mixer to speed 1.  Add flour a little at a time.  Once combined, stop mixer, remove pour shield and switch to dough hook.
  3. Knead on speed 2 for about 5 minutes or until smooth dough ball forms.  If seems very sticky, can add a little extra flour a tablespoon at a time.  
  4. Place the dough in an oiled bowl and turn dough over so both sides are oiled.  Cover the bowl with a clean towel or plastic wrap and place in a warm place to rise for about 45 - 60 minutes or until approx. doubled in size.
  5. Shred the cheese.  Press tablespoon portions of cheese into a ball shape.  You can squeeze gently in the palm of your hand. (*Don’t use pre-shredded cheese, it won’t stick together.)
  6. Press down on the dough to release the air from rising, place on your baking mat or lightly floured surface and roll into an even cylinder shape.  Cut into 8 equal pieces.  Cut each piece in half so you have 16 total pieces.   Take each piece and pat out with your fingers to form an approx. 2-3-inch round or square.
  7. Place a ball of cheese in the center of the dough.  Gather up the edges of the dough and pinch together as if it were a drawstring purse or bag.   Turn over and gently press down to help seal bottom and form roll shape (about the size and shape of a small hamburger bun, about (2.5 – 3 inches diameter.)
  8. Place rolls on two baking sheets, lined with silicone mat or greased parchment paper.  Repeat with other rolls.
  9. Lightly cover with a damp towel or greased plastic wrap.  Place in warm spot to rise for 30-40 minutes.  Should be fluffy and larger, not quite doubled.
  10. Preheat oven to 400 degrees.
Start Boiling Liquid While Rolls are Rising:
  1. Add 2 ½ quarts water and salt to large pot (6-8 quart) and bring to boil.   Make sure the water only fills the pot about 1/2 full so as to prevent boil over when you later add the baking soda.
  2. Add baking soda a little at a time to boiling water.  Be cautious, as water will tend to boil up when you add the baking soda.
Finish Rolls
  1. Take two rolls at a time and place in boiling water mixture.  Boil for 30 seconds, flip and boil for another 30 seconds on the other side.
  2. Remove with a spider, slotted spoon or tongs and place back on baking sheet, arrange the rolls about 2 inches apart.  You will fit 8 rolls on each baking sheet.
  3. While the rolls are still wet, score the top in a shallow “X” shape with a sharp knife.
  4. Optional: Sprinkle with a pinch or two of pretzel or kosher salt.
  5. Bake for about 15 minutes, rotating baking sheets halfway through.  They will be done when they are a deep brown color and sound hollow when tapped.
  6. Remove from oven and allow to rest for about 5 minutes, then transfer to cooling rack. Serve warm or at room temperature.

Filed Under: bread, Breakfast & Brunch, Dinner / Lunch, QVC Recipe, yeast dough Tagged With: baking, cheese stuffed pretzel rolls, cheese stuffed rolls, KitchenAid Stand Mixer, pretzel rolls

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Welcome to epicuricloud!

Hi I'm Tina, Mom-Teacher-Foodie-Recipe Creator

On-Air Guest for KitchenAid on QVC

EPICURI: Foodie, passion for food and drink.
CLOUD: A sharing place.
Love to share my recipes here! Join me!

Read More…

Search

KitchenAid on QVC Calendar:

Dec
8
Sun
12:00 pm KitchenAid on QVC Airing!! ITKWD @ QVC Main Channel
KitchenAid on QVC Airing!! ITKWD @ QVC Main Channel
Dec 8 @ 12:00 pm – 3:00 pm
 
View Calendar
Add
  • Add to Timely Calendar
  • Add to Google
  • Add to Outlook
  • Add to Apple Calendar
  • Add to other calendar
  • Export to XML

Thanksgiving Recipes:

Warm Pumpkin Rum Cider Recipe and More Autumn Recipes!

Chess Pies – BIG & small

Cream Cheese Stuffed Pumpkin Cupcakes

Make-Ahead Turkey Gravy

Autumn Chopped Salad with Pumpkin Vinaigrette

Pumpkin Mousse Trifle with Salted Caramel Whipped Cream

Fluffy Overnight Cinnamon Rolls Recipe

Thanksgiving Stuffing For Your Crowd (2 Recipe Sizes for 6 – 30 people)

All-Time Favorite Recipes:

Berry Shortcake Sheet Cake

Bow Tie Bacon Crackers

Blush Chicken Alfredo Dip

Bee 101: Honey & Peach Pie Sundae Cups

Chewy Dried Apple Slices

Italian Style Chicken Salad

Peanut Butter and Banana “Barkies” (Dog Cookies)

Weeknight Slow Cooker Pulled Pork

Christmas Recipes:

Recipe Roots™ – Grandma Appolonia’s Travel Cookies

Peppermint Bark Pretzels

Spinach, Mushroom & Pepper Stuffed Shells

Salted Caramel Peanut Butter Balls (Gluten-Free)

Fluffy Overnight Cinnamon Rolls Recipe

Peppermint Bark Truffles

Bow Tie Bacon Crackers

Homemade Garlic Parmesan Crescent Rolls (or Plain!)

Recipe & Post Archives

  • December 2019 (1)
  • November 2019 (4)
  • October 2019 (5)
  • September 2019 (9)
  • August 2019 (6)
  • July 2019 (6)
  • June 2019 (5)
  • May 2019 (5)
  • April 2019 (6)
  • March 2019 (4)
  • February 2019 (5)
  • January 2019 (4)
  • December 2018 (1)
  • September 2014 (1)
  • August 2014 (1)
  • January 2014 (1)
  • December 2013 (1)
  • August 2013 (1)
  • March 2013 (1)
  • February 2013 (1)

Tina’s Recipe Categories

Appetizer BBQ sides Beef bread Breakfast Breakfast & Brunch Brunch cake chicken Chopper Recipes Christmas Condiment Cookies Cooking/Recipe Contests Cooking for A Crowd Dessert Desserts for a Crowd Dinner / Lunch Dressing Easter food adventure Fourth of July Grill Halloween Holiday Recipes Lunch Box Ideas Mexican Pasta Pet Treats QVC Demo Links by Date QVC Recipe salad Salads / Sides / Vegetables Sauce Sauces & Condiments School Treats Side Dish Snacks Southwestern Spring Foods St. Patrick's Day summer foods Thanksgiving Vegetables Vegetarian

Footer

 

Subscribe via Email!




Instagram

Load More...Follow on Instagram

Copyright © 2019 epicuricloud (Tina Verrelli) | Web Design, Development, SEO